Process for the production of a pectin preparation and for the production of a food-grade gelling agent and the gelling agent prepared therefrom

Abstract

A method for the production of a pectin preparation wherein fruit pectin having a metal binding power of 30 to 140 g of metal salt is dissolved with a phosphate to produce a solution having a pH between 4.4 to 4.8 and wherein the soluble metal salt is added to the solution in a stoichiometric amount of 30 to 140 g calculated as calcium chloride per kg of pectin and then precipitating the pectin from the solution. The preparation thus prepared has good solubility in cold and warm water and forms a low viscosity solution which is easy to work with. The nature of the preparation as well as gelling agents prepared therefrom are disclosed.

What is claimed is: 
     
       1. A process for the production of a pectin preparation based on fruit pectin suitable for the production of jellies with a low solids content comprising: (a) preparing a solution of a pectin which has a metal binding power of 30-140 g of metal salt, calculated as CaCl 2 , per kilogram of pectin with a degree of esterification of 30-40%, with water and a phosphate selected from the group consisting of orthophosphates, pyrophosphates, and polyphosphates at a temperature between 10° and 90° C. to obtain a pH value between 4.4 and 4.8;   (b) adding a salt of a metal selected from the group consisting of soluble calcium, magnesium, aluminum, iron and mixtures thereof in dry or dissolved form to the solution with stirring, the amount of the salt corresponding stoichiometrically to 30 to 140 g of CaCl 2  /kg of pectin, and   (c) precipitating the pectin preparation formed from the solution and drying the precipitate.   
     
     
       2. The process of claim 1, wherein the degree of esterification of the pectin is from 35 to 38%. 
     
     
       3. The process of claim 1 wherein the phosphate is sodium pyrophosphate. 
     
     
       4. The process of claim 1 wherein after the addition of metal salt, a further amount of phosphate is mixed in with the solution in order to obtain a pH value of 4.4 to 5.5, measured at a concentration of 5% of the pectin. 
     
     
       5. The process of claim 1 wherein after the addition of the metal salt, a further amount of phosphate is mixed in with the solution in order to adjust the viscosity to 30-35 milli Pascal seconds, measured at 20° C. and a shear velocity of 2,770 sec -1  at a concentration of 5%. 
     
     
       6. The process of claim 1 wherein the pectin is precipitated with alcohol. 
     
     
       7. The process of claim 1 wherein the precipitated pectin preparation is squeezed from the solution by means of an extrusion press. 
     
     
       8. The process of claim 7 wherein the squeezed-out pectin preparation is dried at a temperature not exceeding 60° C. 
     
     
       9. A process for the production of a food-grade gelling agent, comprising dissolving 1 to 4 weight percent of a calcium phospho-pectin on the basis of pectin with stirring in 20 to 80 weight percent of water. 
     
     
       10. The process of claim 9 wherein calcium phosphate pectin is prepared from apple pectin. 
     
     
       11. The process of claim 9 wherein 20 to 80 weight percent of a filler selected from the group consisting of sugar and sugar substitutes are dissolved in the solution. 
     
     
       12. The process of claim 11 wherein two parts by weight of calcium phospho-pectin are brought into solution in 50 parts by weight of water and subsequently dissolving 50 parts by weight of filler therein. 
     
     
       13. The process of claim 11 wherein the filler is sucrose, invert sugar, sorbitol, fructose, xylitol, or starch syrup. 
     
     
       14. The process of claim 9 wherein the pH of the solution is maintained between 3.8 and 5.2. 
     
     
       15. The process of claim 14 wherein the pH of the solution is maintained between 3.8 and 5.2 by the addition of tetrasodium pyrophosphate. 
     
     
       16. The process of claim 15 wherein the pH of the solution is maintained at 4.8. 
     
     
       17. A food-grade gelling agent comprising 1 to 4 weight percent of a calcium phospho-pectin preparation and 20 to 80 weight percent of a filler selected from the group consisting of sugar and sugar substitute materials. 
     
     
       18. The gelling agent of claim 17 wherein the pectin is based on fruit pectin. 
     
     
       19. The gelling agent of claim 17 which contains two parts by weight of the pectin preparation, 50 parts by weight of water and 48 parts by weight of a filler. 
     
     
       20. The gelling agent of claim 17 which has a pH value from 3.8 to 5.2. 
     
     
       21. The gelling agent of claim 20 wherein the pH is 4.8. 
     
     
       22. The gelling agent of claim 20 wherein the pH value is adjusted by the addition of tetrasodium pyrophosphate.